Put a saucepan of water on to boil, add a couple tablespoons of white wine vinegar. Grate the unpeeled potato and squeeze out any excess liquid.

Melt half of the coconut oil in a small non-stick frying pan over a medium to high heat.

Add a large handful of the grated potato and use a spatula to flatten it out across the base of the pan, naturally add more potato if required.

Fry the potato for around 5 minutes and then carefully turn it over in the pan and fry for a further 5 minutes until the potato is cooked through and has a nice crisp to it.

Melt the remaining coconut oil in a second frying pan, chuck in the spring onions, chilli, tomatoes and chicken, stir fry for around 5 minutes or until the chicken is fully cooked.

Crack the eggs into individual ramekin dishes and once the water is boiling tip them straight in and cook on a rolling boil for 3 minutes, this should give you lovely runny yolks. Once cooked lift out with a slotted spoon and set aside.

When the chicken has cooked add the Turkish chilli flakes and the spinach to the pan and toss together with the other ingredients until the spinach is fully wilted.

Slide the hash brown onto a piece of kitchen roll in order to soak up any excess oil then plate it up. Top with the chicken and spinach mix and finish with the poached eggs and a few grinds of fresh black pepper.

This recipe is taken from Joe Wicks, "Lean in 15" cook book, the original recipe uses rose harissa, however I`m not a fan of harissa so I substituted this with the Turkish chilli flakes. This is a light yet filling meal, ideal for lunch or dinner and its one of those dishes you can mix up with a variety of ingredients that you may have in the fridge or store cupboard, mushrooms, bell pepper, spiralised courgette/butternut squash in place of the spinach, make it your own!